Orecchiette with Toasted Breadcrumbs

Ingredients

• 1 pound dried orecchiette or other small shaped pasta
• 3/4 cup extra-virgin olive oil
• 2/3 cup Italian seasoned dried bread crumbs
• Sea salt and freshly ground black pepper
• 1/4 cup grated Parmesan
• 1 cup finely chopped prosciutto
• 2 tablespoons chopped fresh parsley leaves

Directions

In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.

Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes. Remove from heat and set aside.

Drain pasta in a colander. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly. Pour into large serving bowl and garnish with chopped parsley.